I use homemade spaghetti sauce and put it over cooked spaghetti squash or sauteed ribbons of zucchini. You can also use it on a meatza (pizza made with a hamburger crust) under the sliced meat/veg/cheese toppings.

Calamari simmered in marinara with lots of olives and garlic. Oh my.

I still make homemade spaghetti sauce often, my favourite is bolognese with chicken liver as well as ground meat. I eat it on spaghetti squash, on top of potatoes or sweet potatoes, and on top of salad greens (sounds weird but it's really good, in fact I prefer it to actual salad dressing) or just by the spoonful if I don't feel like cooking anything for dinner...or I'm really drunk.

Yes, homemade or non-sweetened, not very often, over thin sliced greens, usually spinach. Especially good with added clams, hot pepper flakes, onions, garlic, capers, good olives. Sometimes with sardines or anchovies instead of clams. It's sort of a not-pasta puttanesca.

I use it for eggplant parmigiana sometimes. Another favorite of mine is to mix it with peppers, onions and cut up bits of sausage.

http://sleeploveeat.com/2010/03/15/mammas-meatballs-and-marinara-sauce/

I just used this recipe last week and though it was a little bit messy to make, it turned out delicious and I had lots of leftovers for the week. I just ate the sauce and meatballs alone, though for one dinner I added some Italian sausage to it as well. Very good!

FYI - I bought slivered almonds in bulk (just as much as I thought I'd need) and made my own almond meal in a food processor... that saved me at least half the cost of buying a bag. I also had leftover almonds for salads and munchies.

AS with most of the other answers I have all my sauces on top of a pile of steamed veg, usually carrot, cauliflower and broccoli. Any sauce that you used to love with pasta or rice tastes just as good, if not better, on a pile of veg. Bolognese, curry, chilli, meatballs, cacciatore, put it on a pile of veg.

I like to keep it simple like my Mima showed me.....sautee some garlic and onions in olive oil, add 1 large can chopped tomatoes and 1 small can tomato sauce. Bring to a boil and add your salt, pepper, and fresh chopped basil. bring to a boil and then cover and let simmer for 4-5 hours. If you like it thicker add a couple tbs of tomato paste.

That is a good base and then you can add all kinds of good stuff if you like.

Sliced zucchini sauteed in olive oil, with a lot of pressed garlic added in the last minute of cooking. Better than pasta.

I use my favorite jar sauce, Mario Batali (a bit pricey but worth it since I do not eat it often) with ground grass fed beef (16%) and I put it over kelp noodles. Let it sit fot a few minutes and the kelp noodles will soften. In the wintertime I often use spaghetti squash also instead of kelp noodles. Both yummy!!

Another veggie to use -- I'll roast a pan of green beans and top them with meat sauce.

Raw zucchini ribbons. Meatballs. Hunks of cheese.

It might sound strange, but I coat the bottom of a pan with sauce and then cook eggs in it. If you cook the egg long enough where the yolk is hard, it kinda tastes like raviolis. Obviously nothing comes close to real raviolis, but it is still good!!!